Designing Great Beers

Designing Great Beers
Author: Ray Daniels
Publsiher: Brewers Publications
Total Pages: 404
Release: 1998-01-26
ISBN 10: 0984075615
ISBN 13: 9780984075614
Language: EN, FR, DE, ES & NL

Designing Great Beers Book Review:

Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

Radical Brewing

Radical Brewing
Author: Randy Mosher
Publsiher: Brewers Publications
Total Pages: 350
Release: 2004-05-06
ISBN 10: 0984075623
ISBN 13: 9780984075621
Language: EN, FR, DE, ES & NL

Radical Brewing Book Review:

Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Brewing Classic Styles

Brewing Classic Styles
Author: Jamil Zainasheff,John Palmer
Publsiher: Brewers Publications
Total Pages: 318
Release: 2007-10-08
ISBN 10: 098407564X
ISBN 13: 9780984075645
Language: EN, FR, DE, ES & NL

Brewing Classic Styles Book Review:

Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.

Brewing Better Beer

Brewing Better Beer
Author: Gordon Strong
Publsiher: Brewers Publications
Total Pages: 336
Release: 2011-05-16
ISBN 10: 1938469186
ISBN 13: 9781938469183
Language: EN, FR, DE, ES & NL

Brewing Better Beer Book Review:

Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, recipes and tips that will help you take your homebrew to the next level.

Water

Water
Author: John Palmer,Colin Kaminski
Publsiher: Brewers Publications
Total Pages: 300
Release: 2013-09-16
ISBN 10: 1938469100
ISBN 13: 9781938469107
Language: EN, FR, DE, ES & NL

Water Book Review:

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Malt

Malt
Author: John Mallett
Publsiher: Brewers Publications
Total Pages: 300
Release: 2014-12-08
ISBN 10: 193846916X
ISBN 13: 9781938469169
Language: EN, FR, DE, ES & NL

Malt Book Review:

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Yeast

Yeast
Author: Chris White,Jamil Zainasheff
Publsiher: Brewers Publications
Total Pages: 304
Release: 2010-02-01
ISBN 10: 1938469062
ISBN 13: 9781938469060
Language: EN, FR, DE, ES & NL

Yeast Book Review:

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

The Homebrewer s Answer Book

The Homebrewer s Answer Book
Author: Ashton Lewis
Publsiher: Storey Publishing
Total Pages: 384
Release: 2007-07-30
ISBN 10: 1603428046
ISBN 13: 9781603428040
Language: EN, FR, DE, ES & NL

The Homebrewer s Answer Book Book Review:

Ashton Lewis supplies practical, easy-to-follow answers to all the questions that bubble up in the course of brewing your own beer. Covering all stages of the homebrew process, Lewis provides expert advice on buying hops, sanitizing your equipment, troubleshooting unpleasant flavors, the best way to pour beer into a glass, and much more. This comprehensive guide will help you understand brewing chemistry, fix problems, and achieve the flavor and balance you want in all of your handcrafted beers.

How To Brew

How To Brew
Author: John J. Palmer
Publsiher: Brewers Publications
Total Pages: 582
Release: 2017-05-23
ISBN 10: 1938469402
ISBN 13: 9781938469404
Language: EN, FR, DE, ES & NL

How To Brew Book Review:

Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.

Mastering Homebrew

Mastering Homebrew
Author: Randy Mosher
Publsiher: Chronicle Books
Total Pages: 384
Release: 2015-02-10
ISBN 10: 1452124418
ISBN 13: 9781452124414
Language: EN, FR, DE, ES & NL

Mastering Homebrew Book Review:

From globally heralded beer-brewing authority Randy Mosher comes the ultimate guide to the craft for beginners and advanced brewers alike. Featuring plain-speaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 100 recipes for classic and popular brews, this handbook covers everything any brewer could ever want, from choosing ingredients and equipment to mashing, bottling, tasting, and serving. Mosher simplifies the complexities, inspiring and teaching today's burgeoning new league of home brewers.

Extreme Brewing

Extreme Brewing
Author: Sam Calagione
Publsiher: Quarry Books
Total Pages: 184
Release: 2011-02-09
ISBN 10: 1616734914
ISBN 13: 9781616734916
Language: EN, FR, DE, ES & NL

Extreme Brewing Book Review:

Extreme Brewing is a recipe-driven resource for aspiring home brewers who are interested in recreating these specialty beers at home, but don't have the time to learn the in-depth science and lore behind home-brewing. As such, all recipes are malt-syrup based (the simplest brewing method) with variations for partial-grain brewing. While recipes are included for classic beer styles -- ales and lagers -- Extreme Brewing has a unique emphasis on hybrid styles that use fruit, vegetables, herbs and spices to create unique flavor combinations. Once their brew is complete, readers can turn to section three, The Rewards of Your Labor, to receive guidance on presentation, including corking, bottle selection and labeling as well as detailed information on food pairings, including recipes for beer infused dishes and fun ideas for themed dinners that tallow the reader to share their creations with family and friends.

For The Love of Hops

For The Love of Hops
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 326
Release: 2012-11-15
ISBN 10: 1938469038
ISBN 13: 9781938469039
Language: EN, FR, DE, ES & NL

For The Love of Hops Book Review:

It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one example of the deep research through history books, research articles, and first-hand interviews with present-day experts and growers that has enabled Stan to produce a wide-ranging, engaging account of this essential beer ingredient. While they have an exalted status with today's craft brewers, many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face. Along the way, Stan gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each. Of course, the art and science of using hops in making beer is not forgotten. Once the hops have been harvested, processed, and delivered to the brewery, they can be used in myriad ways. The author moves from the toil of the hop gardens to that of the brewhouse, again presenting a blend of history and present-day interviews and research articles to explain alpha acids, beta acids, bitterness, harshness, smoothness, and the deterioration of bittering flavors over time. Perception is all important when discussing bitterness, and the author touches on genetics, evolution, the vagaries of individuals' perceptions of bitterness, and changing tastes, such as the “lupulin shift.” The meaning of the international bitterness unit, or IBU, is not always properly understood and here Stan lays out a brief history of how the IBU came to be and an appreciation of the many variables affecting utilization in the boil and final bitterness in beer. Adding hops is not as simple as it sounds, and Stan's research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. There then follows an entire chapter devoted to the druidic art of dry hopping, following its commonplace usage in nineteenth-century England to the modern applications found in today's US craft brewing scene. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America's leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas. Many of the brewers the author interviewed were also happy to share recipes. There are 16 recipes from breweries in America, Belgium, Czech Republic, Denmark, England, Germany, and New Zealand. These not only present delicious beers but give some insight into how professional brewers design their recipes to get the most out of their hops. As always, Stan imparts wisdom in an engaging and accessible fashion, making this an amazing compendium on “every brewer's favorite flower.”

Brooklyn Brew Shop s Beer Making Book

Brooklyn Brew Shop s Beer Making Book
Author: Erica Shea,Stephen Valand,Jennifer Fiedler
Publsiher: Clarkson Potter
Total Pages: 176
Release: 2011-11-01
ISBN 10: 0307889211
ISBN 13: 9780307889218
Language: EN, FR, DE, ES & NL

Brooklyn Brew Shop s Beer Making Book Book Review:

Brooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

Brewing with Wheat

Brewing with Wheat
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 295
Release: 2010-03-10
ISBN 10: 1938469089
ISBN 13: 9781938469084
Language: EN, FR, DE, ES & NL

Brewing with Wheat Book Review:

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Brew It Yourself

Brew It Yourself
Author: Richard Hood,Nick Moyle
Publsiher: Watkins Media Limited
Total Pages: 176
Release: 2015-07-14
ISBN 10: 1848992874
ISBN 13: 9781848992870
Language: EN, FR, DE, ES & NL

Brew It Yourself Book Review:

A home brew revolution is underway. No longer the preserve of 70s throwbacks, a new wave of booze-makers are brewing, fermenting and infusing in their home kitchens, making an exciting array of alcoholic drinks. Brew it Yourself is a collection of more than 75 homegrown brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favourites and introducing whole new range of drinks to tantalise the taste buds. Combining two of their passions alcohol and gardening authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) take special care to explain the importance of the ingredients in each of their recipes whether grown in the garden, foraged in the wild or bought from their local supermarket. With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of brewing back to earth. They'll tell you how to turn surplus fruit harvests into amazing wines and liqueurs; introduce you to the ancient arts of mead and cider making; guide you through some easy beer recipes, from hop packed IPAs to a striking Viking ale; use surprising ingredients such as lavender and nettles for some fun sparkling drinks; and take you on a world booze cruise that includes a Mexican pineapple tepache, Scandinavian mulled glogg and Finnish lemon sima. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and, most importantly, can be a whole lot of fun.

American Sour Beer

American Sour Beer
Author: Michael Tonsmeire
Publsiher: Brewers Publications
Total Pages: 398
Release: 2014-06-15
ISBN 10: 1938469135
ISBN 13: 9781938469138
Language: EN, FR, DE, ES & NL

American Sour Beer Book Review:

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Mild Ale

Mild Ale
Author: Dave Sutula
Publsiher: Brewers Publications
Total Pages: 200
Release: 2017-06-12
ISBN 10: 1938469453
ISBN 13: 9781938469459
Language: EN, FR, DE, ES & NL

Mild Ale Book Review:

No longer are mild ales confined to the small towns of England. Once a designation for an entire class of beers, mild ale now refers to a beer style some describe as the “elixir of life for the salt of the earth.” Mild is a beer that can be at once light or dark, very low or very high in alcohol, and either rich in dark malt flavor or light and crisp with a touch of hop flavor and aroma. The recipes included offer a wide range of interpretations for a style that has unparalleled flexibility. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

Brewing Up a Business

Brewing Up a Business
Author: Sam Calagione
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2011-01-19
ISBN 10: 9781118061879
ISBN 13: 111806187X
Language: EN, FR, DE, ES & NL

Brewing Up a Business Book Review:

Updated business wisdom from the founder of Dogfish Head, the nation's fastest growing independent craft brewery Starting with nothing more than a home brewing kit, Sam Calagione turned his entrepreneurial dream into a foamy reality in the form of Dogfish Head Craft Brewery, one of America's best and fastest growing craft breweries. In this newly updated Second Edition, Calagione offers a deeper real-world look at entrepreneurship and what it takes to operate and grow a successful business. In several new chapters, he discusses Dogfish's most innovative marketing ideas, including how social media has become an integral part of the business model and how other small businesses can use it to catch up with bigger competitors. Calagione also presents a compelling argument for choosing to keep his business small and artisanal, despite growing demand for his products. Updated to offer a more complete look at what it takes to keep a small business booming An inspiring story of renegade entrepreneurialism and the rewards of dreaming big, working hard, and thinking unconventionally Shows how to use social media to reach new customers and grow a business For any entrepreneur with a dream, Brewing Up a Business, Second Edition presents an enlightening, in-depth look at what it takes to succeed on their own terms.

Brewing Lager Beer

Brewing Lager Beer
Author: Gregory J. Noonan
Publsiher: Unknown
Total Pages: 293
Release: 1986
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105122675494
Language: EN, FR, DE, ES & NL

Brewing Lager Beer Book Review:

Brew Chem 101

Brew Chem 101
Author: Lee W. Janson
Publsiher: Storey Publishing
Total Pages: 128
Release: 1996-09-30
ISBN 10: 1603421750
ISBN 13: 9781603421751
Language: EN, FR, DE, ES & NL

Brew Chem 101 Book Review:

Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.